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Sausage with Fennel and Olives

This recipe for sausage with fennel and olives is courtesy of Lidia Bastianich.

  • servings: 6

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Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 12 sweet Italian sausages (about 2 pounds)
  • 1 cup dry white wine
  • 6 large cloves garlic, peeled and crushed
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 1 cup large green olives, squashed and pitted
  • 3 large fennel bulbs (3 1/2 to 4 pounds), trimmed and cut into 1-inch pieces
  • 1/2 teaspoon coarse sea salt
  • Freshly ground black pepper

Directions

  1. Step 1

    Add 2 tablespoons olive oil to a large skillet over medium-high heat. Add sausages; cook, turning occasionally, until browned on all sides, about 5 minutes. Add wine and bring to a boil; cook until reduced by half. Transfer sausages to a platter; pour over cooking liquid.

  2. Step 2

    Add remaining 2 tablespoons olive oil to skillet over medium heat. Add garlic and cook until sizzling, about 1 minute. Add crushed red pepper flakes and cook 30 seconds. Add olives and cook, stirring, about 2 minutes more.

  3. Step 3

    Add fennel and stir to combine. Season with 1/2 teaspoon salt, cover skillet, and increase heat to medium-high. Cook, stirring, until fennel is soft and begins to brown, about 20 minutes. Add a little water to skillet if fennel does not begin to soften.

  4. Step 4

    Return sausages and their cooking liquid to skillet. Toss together with fennel mixture and cook, uncovered, until mixture is caramelized and well coated, about 5 minutes. Season with salt and pepper; serve immediately.

Source
The Martha Stewart Show, November Fall 2007

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Reviews (17)

  • 12 Jan, 2009

    Hmm... I just added a comment and it didn't show... I guess it takes a little time to generate? anyhow, what Lydia added was chopped basil. see:
    http://www.foodandwine.com/recipes/blood-orange-and-red-onion-salad
    J-C

  • 12 Jan, 2009

    Answer to ReneA: Lidia added torn basil to the salad. see http://www.foodandwine.com/recipes/blood-orange-and-red-onion-salad

  • 12 Jan, 2009

    Answer to Rene A's question about the orange and red onion salad. The greens that Lydia sprinkled onto the salad at the end was torn basil. see http://www.foodandwine.com/recipes/blood-orange-and-red-onion-salad

  • 5 Dec, 2007

    I have the show recorded. I went back and watched the segment twice. Lidia said to clean a seedless orange (blood orange if in season) and cut it in slices. Add a little bit of salt. Cut a red onion thin, place on top of oranges and sprinkle with a little bit of salt. Then add fresh pepper. Add a little bit of olive oil on top. She then added what appeared to be chopped parsley but she never commented on what it was. That was it. She said nothing else or added anything else.

  • 5 Dec, 2007

    I have the show recorded. I went back and watched the segment twice. Lidia said to clean a seedless orange (blood orange if in season) and cut it in slices. Add a little bit of salt. Cut a red onion thin, place on top of oranges and sprinkle with a little bit of salt. Then add fresh pepper. Add a little bit of olive oil on top. She then added what appeared to be chopped parsley but she never commented on what it was. That was it. She said nothing else or added anything else.

  • 4 Dec, 2007

    I found a website with an orange, fennel and red onion salad by Lidia at bordersmedia.com/borderskitchen/bastianich/lidia.asp - hope this helps.

  • 4 Dec, 2007

    The orange and red onion salad recipe is on page 280 of her new book, Lidia's Italy. Not sure if I am allowed to post it here? I do have it...

  • 4 Dec, 2007

    Martha, thanks so much for having Lidia on your show!! I have all of her cookbooks and make her recipes constantly. I love her PBS show as well, and she has been an excellent teacher. My two favorite women, Martha and Lidia, in the same place was awesome! Thanks so much!

  • 4 Dec, 2007

    I was glad to see that someone posted the Orange Salad Recipe on this site. Thanks to jsetzer!!

  • 3 Dec, 2007

    Dear Martha,
    Thank you for the excellent show featuring three outstanding Italian chefs! It was perfect!
    Sincerely,
    Joanne Setzer

  • 3 Dec, 2007

    I think the salad recipe goes like this: combine thinly sliced seedless oranges, thinly sliced red onion rings,separated. Sprinkle with a little salt and freshly ground black pepper. Drizzle a little olive oil on top. Garnish with finely chopped parsley.
    JTSetzer

  • 3 Dec, 2007

    HI RON HERE: it think she used 1/4 cup roughly chopped fennel fronds, since I saw her set them aside. and some finely grated zest, most likely from one orange. but you may be right it may have been chopped parsley.

  • 3 Dec, 2007

    Thanks for writing the recipe down: orange was sliced thin, as was the onion and she seperated the onion rings, also I remember she added some orange zest but don't know how much. the parsley was chopped small. she put way to much black pepper on for my taste, but cant wait to give it a try. roma

  • 3 Dec, 2007

    I wrote it down quickly. Here goes: Seedles orange, a little salt, red onion thinly sliced, fresh black pepper, and olive oil. Maybe it was parsley??

  • 3 Dec, 2007

    I was disappointed too. I would love to have the recipe for Orange salad. It looked so easy and now I wish I had written it down. Unfortunately, I was busy sewing and watching all at the same time.

  • 3 Dec, 2007

    I agree with the above! I am comfortable with all the ingredients but what did she sprinkle on top?

  • 3 Dec, 2007

    I was disappointed not to see the orange salad recipe linked to this dish. Any chance of getting that posted? It was simple, but I wasn't sure from watching the show whether the cook sprinkled fennel leaves on top of the salad or not.